http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2439903-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2439903-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to food industry, mainly to bakery products production. The method envisages preparation of light and dark dough semi-products. Light semi-product contains prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt, vanillin and water. Dark semi-product contains prime grade wheat flour and flavoured yacon flour produced according to specified technology, pressed bakery yeast, amaranth seeds oil, sugar, salt, and water. One performs their proofing, alternate placing, twisting, proofing and baking. n EFFECT: invention ensures manufacture of a product with improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
| priorityDate | 2010-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.